Meat Loaf With Red Wine Glaze

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 slices bread, torn into pieces
• 1/2 cup milk
• 1 large egg
• 1 large egg yolk
• 2 tablespoons coarsely chopped flat leaf parsley
• 1 1/2 teaspoons finely chopped sage
• 1 teaspoon finely chopped thyme
• 1 tablespoon kosher salt
• 1 pinch fresh ground black pepper
• 1 pinch of freshly grated nutmeg
• 1 pinch crushed red pepper flakes (or two)
• 3/4 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup plain breadcrumbs
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 lb ground lamb
• 1/2 lb ground lamb
• 1/2 lb ground veal
• vegetable oil, for brushing
• 1 1/4 cups dry red wine
• 1/4 cup sugar
• 1 tomato, finely chopped
• 1 teaspoon unsulphured molasses
• 1 pinch ground allspice

Recipe

• 1 preheat the oven to 350°f
• 2 in a large bowl, combine the bread pieces with the milk and mash to a paste.
• 3 add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth.
• 4 add the parmigiano-reggiano and dry bread crumbs and stir until thoroughly combined.
• 5 in a medium skillet, melt the butter.
• 6 add the onion and cook over moderate heat until softened, about 7 minutes.
• 7 add the garlic and cook just until fragrant, 1 minute longer.
• 8 let cool, then transfer to the bowl.
• 9 add the lamb, lamb and veal and knead until evenly combined.
• 10 brush a medium oval baking dish with oil or cooking spray
• 11 transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf.
• 12 bake for about 50 minutes, or until firm but not quite cooked through.
• 13 meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar.
• 14 boil until the glaze is thick and syrupy, about 15 minutes.
• 15 brush half of the glaze over the meat loaf.
• 16 continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°f; brush once more with the remaining glaze during baking.
• 17 let the meat loaf rest for 15 minutes, then thickly slice and serve.